Millionaires - cooking recipe

Ingredients

1 lb. Kraft caramels (need 60 caramels)
6 oz. Hershey plain chocolate bars (6 bars of 1.45 oz.)
2 Tbsp. evaporated milk
2 c. chopped pecans
1.6 oz. paraffin wax (1/2 bar) (add more if needed for color)

Preparation

In double boiler, melt caramels in the milk.
When melted, remove pan from heat and add pecans.
Stir well.
Drop by teaspoonfuls on buttered greased cookie sheet.
Refrigerate until cold.
Meanwhile, wash pan.
Melt paraffin and chocolate in the pan.
Take candy out of refrigerator and dip in chocolate with a toothpick.
Put back into refrigerator until morning and then put in container.
May want to leave in refrigerator or not.
Check to see if it's melted if left out.